YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas
Savor a nourishing bowl that features tender roasted sweet potato, fluffy quinoa, crispy spiced chickpeas, and golden grilled tofu cubes, all layered over a bed of fresh spinach. This vibrant dish offers a delightful mix of textures and flavors, from the natural sweetness of the potato to the savory crunch of chickpeas, making it a satisfying meal any time of the day.
INGREDIENTS
1 medium Sweet Potato
1/2 cup Cooked Quinoa
3/4 cup Canned Chickpeas (drained)
150 grams Extra Firm Tofu
1 cup Baby Spinach
1 teaspoon Olive Oil
1 teaspoon Mixed Spices (Cumin, Paprika, Salt, Pepper)
PREPARATION
Preheat your oven to 425°F (220°C).
Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss them lightly with half of the olive oil and a pinch of salt and pepper.
Spread the sweet potato cubes on a baking sheet and roast in the oven for about 25-30 minutes, until tender and slightly caramelized.
Rinse and drain the chickpeas. Pat them dry and toss with the remaining olive oil and the spice blend. Spread them on a separate baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.
While the sweet potato and chickpeas are roasting, cut the extra firm tofu into cubes. Sauté the tofu in a non-stick pan over medium heat for about 8-10 minutes until all sides are golden and crisp.
Prepare your quinoa according to package instructions if not already cooked. A 1/2 cup of cooked quinoa is ideal for this bowl.
Assemble the bowl by placing the cooked quinoa at the base, then layering the roasted sweet potato, crispy chickpeas, and sautéed tofu on top of a bed of fresh baby spinach.
Drizzle lightly with any remaining seasonings or a squeeze of lemon if desired, and serve warm.